Paprika Lime Pistachios

In the world of spiced nuts, pistachios are often overlooked. No longer. Here, tangy lime juice mixes with paprika (you can use hot or sweet) and just enough oil and salt. Don’t skimp on the baking time—it’s key to make sure the pistachios are crispy, not chewy. When you’re at the supermarket, look for pre-shelled pistachios. They’re slightly pricier than ones with the shell on, but the time saved is worth the effort. If you’re gifting these, package in pretty glass jars to show off the green and red hues.

Ingredients

¼ cup fresh lime juice (from 2 limes)

2 tablespoons olive oil

2 teaspoons hot or sweet paprika

2 teaspoons kosher salt

3 cups (about 1 lb.) raw shelled pistachios

Nutritional Information

Calories 198.12

Fat 16.39g

Sat fat 2.06g

Cholesterol 0mg

Carbohydrate 9.33g

Fiber 3.32g

Sugar 2.50g

Protein 6.55g

Sodium 322.25mg

Calories 198.12

Fat 16.39g

Sat fat 2.06g

Cholesterol 0mg

Carbohydrate 9.33g

Fiber 3.32g

Sugar 2.50g

Protein 6.55g

Sodium 322.25mg

How to Make It

Step 1

Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.